New Year, New You Challenge

GlutenFreeWife:Ingredients1 package fudge brownie mix (I like to use Betty Crocker or 1-2-3-Gluten Free)1 package mini marshmallows1 ½ cups semi sweet chocolate chips1 cup creamy peanut butter1 Tablespoon butter1 ½ cups Rice Crips (Note: Rice Krispies are NOT GF because they contain Malt. I like to use EnviroKids Koala Crisp, but there are other options as well. Just be sure to check the lable.)Instructions1. Line a 9x13 inch pan with foil and brush lightly with oil. Pre-heat the oven to 350 degrees or to brownie box directions. (Be sure to use 9x13 or your pan will be too small and the ingredients will overflow!)

3. Remove from oven and sprinkle with a layer of marshmallows. Bake for another 5 minutes. Remove from the oven and cool completely, or until marshmallows have solidified.

4. While baking, Melt chocolate chips, peanut butter, and butter in a saucepan over medium low heat stirring frequently. Turn off the heat and stir in the cereal. Pour over the brownie/marshmallow and smooth out the mixture.

5. Refrigerate until the topping is set. Carefully remove the brownies from the pan by lifting the foil. If they are too soft to be removed, freeze for 30 minutes and try again. To cut, brush a chef’s knife with oil and cut into strips, then into squares. Repeat with the oil as needed.

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